1 lb. lean ground beef
1 pkg. (1 1/4 oz.) taco seasoning mix
1 can (16 oz.) refried beans
1 can Nacho Cheese Soup (I use 1/2 can nacho cheese soup & 1/2 can cheddar cheese soup - not so hot)
1 c. or 4 oz. shredded Monterey Jack cheese
1/2 c. pitted black olives, sliced

In microwave safe 2 quart casserole, cook meat on high 5 minutes. Stirring after 2 minutes. Drain off fat. Add taco seasoning to meat, stirring well.

In bottom of casserole (I use 7 x 10 inch oblong glass casserole). Spread refried beans. Cover with beef mixture. Pour soup over meat to one inch of edge of beef. Sprinkle with cheese. Then place olives over the cheese. Cook on high in microwave 15 minutes or until cheese melts or until heated through. When ready to serve, cut 2 green onions over top of casserole. I use only green onion tops. Arrange tortilla chips or corn chips around edge of dish. Serve with corn chips on side -- If you like can dollop sour cream on it. Makes 6 servings. This freezes well and is handy to have when company comes unexpectedly.